Australia is blessed with thousands of native edible plants, yet not many people know this.
When asked to name any bush foods, most Australians will answer “kangaroo and the witchetty grub”. Yet plants made up the bulk of the traditional Aboriginal diet. Their plant knowledge was extensive and included the whereabouts, relative tastiness, time of harvest of crops of yams, edible roots and flowers, berries, fruits and nuts. They also used the small seeds of native grasses to grind and make into bread.
One fruit, native to the rainforests of Queensland and NSW, is the Davidson’s plum. It was enjoyed by Aboriginal people and is now popular with chefs around the country – particularly for jams, sauces, chutneys and even wine.